Beetroot Soup (Barszcz Czerwony) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 strips crumbled bacon | 1 sliced leek | 1 onion, thinly sliced |
| 1-1/2 cups shredded cabbage | 2 raw beetroots, slivered | 1/2 cup sour cream (optional) |
| 1 tablespoon tomato paste | 6 cups beef stock | 2 tablespoon tomato paste |
| 6 cups beef stock | 2 tablespoons wine vinegar | salt to taste |
| 3 peppercorns | ||
| 1 | Saute the bacon slowly with the leek and onion until golden. Add the rest of the ingredients and bring to a boil. Simmer for 1 hour. Garnish with sour cream. |